Simple Tossed E-Fu Noodles

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The pantry drawer is getting a little crowded with 4 different types of noodles.  And so my little noodle project started, just to clear them all before getting new stocks.

This is another one of my favorite “almost-instant” noodle.  Takes me less than 20 minutes to get everything ready.

I braised these E-Fu noodles with sliced canned button mushrooms in the pot, but sauteed the the asparagus and carrots separately.  The vegetables are then topped on the noodles upon serving.  Final step : just toss and eat.


SIMPLE TOSSED E-FU NOODLES
INGREDIENTS :
- 2 balls of dried E-Fu noodles, about 50g each
- 4 button mushrooms (canned type), sliced thinly
- 1 tablespoon oyster sauce
- 200ml water
- 15-20 stalks of thin asparagus, wash + trim off end
- 1/2 carrot, julienned
- 1 tablespoon of cooking oil
- pepper, to taste
- sesame oil, to taste
- For garnish : chopped spring onions

INSTRUCTIONS :

01. Mix oyster sauce with water in a small pot and bring to boil.
02. Add in the noodles, and stir occasionally to loosen it up.  The water level should just cover the noodles.
03. Add in the sliced mushrooms, turn down the fire and simmer.
04. Stir occasionally to prevent the noodles from burning at the bottom of the pot.
05. Turn off the fire when almost all the liquid is absorbed by the noodles.
06. In a skillet, heat up half a tablespoon of oil over medium fire.  Add asparagus and cook for about 30 seconds.  Add 1 teaspoon of water into the skillet and give it a stir.*
05. Transfer the cooked asparagus onto a plate, set aside.
06. Wipe off any remaining gravy/liquid from the skillet with a clean dry rag / paper towel.  Repeat cooking with the julienned carrots.
07. Arrange the asparagus and carrots on the noodles.
08. Add a dash of pepper and sesame oil, garnish with chopped spring onions.
09. Serve immediately.


++ NOTES TO SELF ++
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* The steam from the water will cook through the asparagus nicely leaving a crunchy bite, instead of turning soggy from over cooking.
I use this method all the time to prevent my vegetables from over cooking, while retaining their bright colors.

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The brand of E-fu noodles i used is salty enough for my taste, so I did not add any salt or soy sauce.
Adjust to taste with soy sauce if other brands are more bland.

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